The MeatEater Podcast cover image

Ep. 328: Test My Meat

The MeatEater Podcast

00:00

Why Is Sugar in a Sourdough?

The real reason you put sugar in a brine is to affect its overall flavor. It just makes it taste better, but it also does accomplish some of that osmotic reaction. You also will increase surface caramalization in a handful of other things. But the extra water like, conveys the extra salt and seasoning and everything else in it tastes better. Like, at thend of the day, we just think it tastes worse.

Transcript
Play full episode

The AI-powered Podcast Player

Save insights by tapping your headphones, chat with episodes, discover the best highlights - and more!
App store bannerPlay store banner
Get the app